Mixed Vegetable Salad with Eggs

30 Reviews
93% would make this recipe again

A salad of green beans, potatoes, hard-boiled eggs, tomatoes and olives.

Preparation : 10 min Cooking : 20 min
300 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


1 potatoes 200 g
2/3 cup green/snap beans 70 g
1 tomatoes, sliced 120 g
1/4 curly leaf lettuce 90 g
1 eggs size large
6 black olives 2 1/2 tbsp
45 mL Classic Vinaigrette 3 tbsp
salt [optional]
ground pepper to taste [optional]


  1. Prepare the vegetables: wash the potatoes then let them whole, unpeeled; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam until al dente, about 20 min. Let them cool down 10 min or longer, so they won't be so hot to handle. Cut the potatoes into slices, cut the beans into pieces.
  2. Boil the egg(s), cool them down immediately in cold water, then cut into quarters.
  3. Put all the vegetables in a salad bowl or serving plate. Add the tomatoes. Pour on the classic vinaigrette, then season with salt and pepper to taste. Toss well.
  4. Arrange the olives, salad leaves, and quartered egg(s) on top of the salad, then serve.

Nutrition Facts Table

per 1 serving (240g)


% Daily Value




21 g

32 %

Saturated 3.3 g
+ Trans 0 g

17 %


100 mg


200 mg

8 %


23 g

8 %


4 g

16 %


3 g


6 g

Vitamin A

50 %

Vitamin C

47 %


6 %


14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving


This recipe is :
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Good source of  :
Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin B12, Vitamin B6, Vitamin C
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin E, Vitamin K
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives ½
Fats 3 ½

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Members' Reviews

30 Reviews (29 with rating only ) 93% would make this recipe again
Joshua W.
may 03, 2017

Prep/cooking time doesn't take into account the cool down time for potatoes & eggs

Useful 0

This recipe is in the following categories

Vegetables | First courses/Appetizers | Lunch box | Salads | Main courses/Entrées | Vegetarian | Kosher | Halal

Top Reviews

View All Reviews
Joshua W.
may 03, 2017

Prep/cooking time doesn't take into account the cool down time for potatoes & eggs

Useful 0